油浸烟熏沙丁鱼罐头加工工艺探讨

介绍了油浸烟熏沙丁鱼罐头的加工工艺。采用该工艺生产的产品，口感良好，风味独特，营养丰富，具有较好的市场前景。     

紫菜牡蛎豆腐软罐头的加工工艺

以连云港产牡蛎、紫菜和豆腐为原料，研制出了紫菜、牡蛎和豆腐软罐 头的生产工艺和质量指标，该产品营养丰富，味道鲜美，具有独特的保健功能，是老少皆宜的现代方便食品。     

HACCP体系在油浸烟熏扇贝罐头生产企业的建立与实施

为保证油浸烟熏扇贝罐头的质量安全,应用HACCP原理对油浸烟熏扇贝罐头的生产从原料到消费的全过程进行危害分析,确定显著危害以及原料验收、装罐、封口、杀菌和冷却共5个关键控制点,在关键控制点上设立关键限值,进行重点监控、记录、纠偏.同时系统地分析了建立HACCP体系需要的GMP和SSOP基础体系,并从文件审核和现场审核两...     

太平洋牡蛎的养殖技术

太平洋牡蛎(Crassostrea gigos)是广盐性、广温性贝类,其个体大、生长快、产量高、养殖周期短、味道鲜美。福建省自80年代引进试养成功以来,养殖面积逐年扩大,养殖效益显著,现已成为浅海养殖的重要种类之一。1 养殖区的选择 太平洋牡蛎养殖区应具备以下自然条件:(1)风浪小、潮流畅通;(2)底质为泥或泥沙质且倾斜度小;(3)浅海水深在5～10米之     

贻贝罐头加工技术研究

贻贝肉用盐水浸泡，油炸，调味料中再加些醋、酒、沙茶辣等香味物质，可消除罐头制品的不良气味和多余水分，延长贮藏期。采用２０－１０－２０／１３０℃公式进行高温短时间杀菌，反压１．９ｋｇ／ｃｍ＾２冷却，却在保证罐头贮藏期的前提下保持贻贝的原有风味。     

淡水鱼软罐头加工技术研究

本文针对淡水鱼的原料特性,探讨了淡水鱼软罐头在加工过程中,原料的处理、加工方式及杀菌工序的工艺条件,结果如下:1.采用1%食盐水浸渍鱼体,并用适量的香辛调味料进行调味,加工成五香鱼的形式,有助于泥腥味的去除和掩盖作用。2.油炸温度应控制在180℃、时间4—5分钟为宜。3.软罐头真空度应控制在0.092MPa。4.杀菌公式为(20′-30′-20′)/(121.1℃),反压为1.6kg/cm~2。5.采用本实验的条件,产品的保质期限可达12个月以上。     

牡蛎镀膜保鲜技术研究

牡蛎(Ｏｙｓｔｅｒ),亦称蚝、蚵等,属瓣鳃纲(Ｌａｍｅｌｌｉｂｒａｎｃｈｉａ),牡蛎科(Ｏｓｔｒｅｉｄａｅ),广布于热带及亚热带。我国自黄海、渤海至南海均产,以福建、广东、台湾为多。牡蛎是优良的海产养殖贝类,种类甚多,共约百余种。在我国牡蛎主要养殖品种有褶牡蛎(Ｏ.ｐｌｉｃａｔｕｌａ)、近江牡蛎(Ｏ.ｒｉｖｕｌａｒｉｓ)、太平洋牡蛎(ＣｒａｓｓｏｓｔｅｒａｇｉｇａｓＴｈｕｍｂｅｒｇ)、大连湾牡蛎(Ｏ.ｔａｌｉｅｎｗｈａｎｅｎｓｉｓ)及密鳞牡蛎(ＯｓｔｒｅａｄｅｎｓｅｌａｍｏｓａＬｉｓｃｈｋｅ)等[刘家福等1995]。牡蛎肉称蛎…     

太平洋牡蛎工厂化育苗技术研究（下）

太平洋牡蛎工厂化育苗技术研究（下）三、幼虫培育（一）孵化与选优１．受精卵孵化：开动循环机或加大冲气量。使多余的精卵形成泡沫，要经常用２６０目筛绢捞除泡沫，直至水质清澈为止。孵化密度控制在８０～１００个／ｍｌ．盐度１８～２５‰，水温２３～２５℃，从受精...     

太平洋牡蛎工厂化育苗技术研究（上）

太平洋牡蛎工厂化育苗技术研究（上）太平洋牡蛎是广盐性、广温性的内湾品种。具有个体大、生长快、产量高、适应性强的特点，现已被世界沿岸国家所普遍养殖，是目前世界上养殖牡蛎优良品种之一。为了改良牡蛎养殖品系，开发利用浅海资源，福建省于１９８２年和１９８３年...     

太平洋牡蛎保鲜研究

本实验以冰箱,泡沫箱保鲜公式分０－２℃,３－５℃,６－８℃三个温度组保鲜的牡蛎肉为对象,着重研究保鲜过程中挥发性盐基搂,三甲近,细菌总数的变化及其与鲜度的关系。     

养殖牡蛎的敌害

论述了养殖牡蛎面临的敌害问题,所涉及的敌害包括绿蛎病、瘤、敌害生物、赤潮、环境压力和综合性因素的恶化等,相信中国的相关研究将走向深广。     

湄洲湾牡蛎体重金属和石油烃的含量及评价

本文利用1998年4月和8月据湄湾环境调查资料,分析了牡蛎体重金属和石油烃的含量及分布。结果表明:湄洲湾福建炼油厂码头(上西)附近海域,牡蛎体重金属和石油烃的含量明显高于湾内其他养殖区。Cu、Cd、Zn 和石油烃的含量分布呈湾西岸水域>湾东岸水域>湾口水域。牡蛎体Cu污染指数的范围和平均值分别为0.17-0.88和0.30,属微污染到轻污染水平。Pb、Cd、Zn污染指数的范围和平均值分别为0.008-0.09、0.06-0.24、0.03-0.13和0.05、0.13、0.08,总体上属清洁水平。     

Impacts of Lactobacillus plantarum in Depuration for Reducing Vibrio parahaemolyticus in Pacific Oysters (Crassostrea gigas)

This study investigated potential application of lactic acid bacteria (LAB) in depuration for reducing Vibrio parahaemolyticus in oysters. Lactobacillus plantarum ATCC 8014, which exhibited strong bactericidal effects against V. parahaemolyticus in vitro, was added to artificial seawater for depuration of Pacific oysters (Crassostrea gigas) inoculated with V. parahaemolyticus BE 98-2029 (O3:K6) to levels of about 10⁴ MPN/g at 15 ± 1 and 10 ± 1°C. Application of L. plantarum ATCC 8014 treatment (10⁷ CFU/mL) in oyster depuration did not enhance reductions of V. parahaemolyticus in oysters depurated at 15 ± 1°C but significantly decreased (p < 0.05) levels of V. parahaemolyticus in oysters depurated at 10 ± 1°C after 5 days (3.40 log reductions) when compared with controls (2.75 log reductions). It is not clear if a competitive exclusion by LABs to compete with V. parahaemolyticus binding sites in oyster tissues plays a role in the reduction of V. parahaemolyticus in the oysters. Further studies utilizing different types of LABs in oyster depuration might provide additional knowledge for application of LAB in depuration for decontaminating V. parahaemolyticus in oysters.     

Effects of Ozonated Water Treatment on the Microbial Population,Quality, and Shelf Life of Shucked Oysters (Crassostrea plicatula)

An ozonated water treatment system was designed for the sanitation of shucked oysters (Crassostrea plicatula). The effects of ozone (O₃) on shelf life were examined under refrigerated conditions (4 ± 1°C). Microbiological, chemical, and color quality were also evaluated by determining total aerobic plate counts (APC), total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), and L, a, and b values. Single and orthogonal experiment results showed that oysters treated with 9 mg/L of O₃ in aqueous solution (oyster: ozonated water = 1:6, w/v) for 10 min at 5°C significantly reduced the total APC by about 2-log—from 4.97 ± 0.11 to 2.93 ± 0.17 log CFU/g (p < 0.05). O₃ treatment did not cause significant changes in TVB-N, TBA, a, and b values, although L values were significantly affected. During refrigerated storage, O₃-treated samples expressed lower TVB-N, TBA, a, and b values and higher L values than control samples. The shelf life of O₃-treated samples was 20 to 25 days, while that for the controls was 5 to 10 days. The current study confirms that treatment with ozonated water can effectively prolong the shelf life and maintain the quality of oysters.     

Comparison of Moist and Dry Cooking on Sensory Quality,Consumer Acceptance and Marketability of Canned Bighead Carp

Abstract

Canned bighead carp has shown potential as a freshwater fish product. Canned products made from bighead carp loins that had been either cooked in steam or a convection oven were evaluated by a consumer panel of 90 individuals. The consumers were not told the identity of the fish under consideration. Acceptability was estimated by use of hedonic scales for sensory attributes, open-ended questions about how the products compared to similar canned fish products, and the just right scale for attribute direction for change. Willingness to pay compared to similar products also was determined for each product. Both carp products were light in color and contained less than 1% crude lipids. Acceptability of both products was good with the steam-cooked carp products being slightly more preferred in most categories. For the sensory attribute, “overall liking,” 54% of panelists rated the steam-cooked product as either like very much or like moderately. Likewise, over 60% of panelists indicated that either carp product was better than or equal to canned tuna and that they would be willing to pay as much for either product as tuna.     

Total Mercury Bioaccumulation in Tissues of Carnivorous Fish (Micropogonias furnieri and Cynoscion acoupa) and Oysters (Crassostrea brasiliana) from Sepetiba Bay,Brazil

Total mercury (Hg) levels were determined by cold vapor atomic absorption spectrophotometry (CVAAS) in tissues of two species of carnivorous fishes and in the soft tissue of oysters caught in Sepetiba Bay, Brazil. Hg was distributed unevenly in the organs and tissues of the fish; the mean Hg content was highest in the kidneys (0.048 μg/g wet weight) and lowest in the gills (0.004 μg/g w.w.). Mean Hg levels were higher in the oysters (0.052 μg/g w.w.) than in the fish (0.022 μg/g w.w). The total Hg concentration did not exceed the maximum concentration for food allowed by Brazilian legislation in any of the fish and oyster samples analyzed. Moreover, the Hg concentrations observed were all within the maximum level for fish recommended by the Food and Agriculture Organization (FAO; 0.5 μg/g w.w.).     

A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus)

The lipid composition and bioaccessibility in canned sardine (Sardina pilchardus) and chub mackerel (Scomber japonicus) were studied. Triacylglycerols were absent from the bioaccessible fraction in both products and each FA had a different bioaccessibility level. While total fat bioaccessibility was in the 60–64% range, the bioaccessibility of ω6 PUFA and DHA was <55%. Bioaccessibility depended on canned fish product species: fat, EPA, DHA, and ω3 PUFA bioaccessibility levels seemed to be higher in canned sardine than in canned mackerel. Daily consumption of 278 g of canned mackerel or 47 g of canned sardine would ensure the recommended daily intake of EPA+ DHA.     

Comparative Processing Studies for Canned Atlantic Mackerel (Scomber scombrus)

Processing feasibility for the canning of Atlantic mackerel (Scomber scombrus) was investigated using a scale up production system. In comparing two production procedures, the results of several batch studies showed that 33% white meat was recovered by a manual process (3 lb/min production reate), whereas, only 19% white meat was obtained using Baader 181 & 50 filleting and skinning machines (10 lb/min production rate), respectively. Canned mackerel was compared to canned tuna and both were judged slightly to moderately desirable in taste panels. the model systems studied here demonstrated that an acceptable canned product was produced utilizing this vast marine resource. Mackerel packed in water was significantly higher in overall scores than mackerel in soy oil, but only slightly higher than tuna control.